America's Test Kitchen from Cook's Illustrated"Simply Chicken"
Host Christopher Kimball goes into the test kitchen to learn how to create a French classic, Chicken Fricassee, with test cook Becky Hays. Next, equipment expert Adam Ried reveals the best cutting boards in the Equipment Corner, and science expert Guy Crosby uncovers the science behind emulsification and the human sense of taste. And finally, test cook Julia Collin Davison shows Chris how to make the Best Simple Roast Chicken. D

6:00 pm

Winemakers"Harvest Challenge"
In the first episode, 12 people from all walks of life arrive on the gorgeous Central Coast of California just as the grape harvest kicks into high gear. It's initiation by fire as the contestants work around the clock for 48 hours picking grapes, cleaning tanks and making wine. In the end we separate the mere wine lover from the budding wine maker and find out who has the drive and dedication to become a winemaker. D

The Woodwright's Shop"Case of the Corner Cupboard"
Long splined miters anyone? That's how you join the coffin-like case of this 18th-century corner cupboard. See how to make the special jigs to hand plane this crucial joint with precision and dignity. D

7:30 pm

Rick Steves' Europe"Andalucia, Gibraltar and Tangier"
Exploring the quintessence of Spanish culture in Andalucia, Rick rolls down from whitewashed hill towns to the coast and takes in the windsurfing at Tarifa. He catches a bit of Britain on the Rock of Gibraltar and then sails to Africa for a Moroccan finale in Tangier.G

8:00 pm

Burt Wolf: Travels & Traditions"Great Hotels of the World - Part 2"
Burt has been living in hotels for over 30 years -- and often in the greatest hotels in the world. Each of these famous hotels bases its success on different elements and yet there is a common approach to attending to the needs of each guest. In this program Burt shows you some of his favorite hotels in Switzerland and Germany and explains why he considers them best of class. D

America's Test Kitchen from Cook's Illustrated"Simply Chicken"
Host Christopher Kimball goes into the test kitchen to learn how to create a French classic, Chicken Fricassee, with test cook Becky Hays. Next, equipment expert Adam Ried reveals the best cutting boards in the Equipment Corner, and science expert Guy Crosby uncovers the science behind emulsification and the human sense of taste. And finally, test cook Julia Collin Davison shows Chris how to make the Best Simple Roast Chicken. D

9:30 pm

Burt Wolf: What We Eat"Taking The High Grounds: The Story of Coffee"
Discovered in Ethiopia, today coffee is the second most valuable legal export on earth.G

10:00 pm

Joanne Weir's Cooking Confidence"Spain On My Mind"
Joanne shares with us her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain, and then works with her student Joan to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew with a spicy infused olive oil drizzled over the top. Recipes: Salmorejo and Spanish Lamb Stew. D

10:30 pm

Rick Steves' Europe"Andalucia, Gibraltar and Tangier"
Exploring the quintessence of Spanish culture in Andalucia, Rick rolls down from whitewashed hill towns to the coast and takes in the windsurfing at Tarifa. He catches a bit of Britain on the Rock of Gibraltar and then sails to Africa for a Moroccan finale in Tangier.G

11:00 pm

Habitable Planet, The"Oceans"
Ocean systems operate on a range of scales, from massive systems such as El Niï¿½o that affects weather across the globe to tiny photosynthetic organisms near the ocean surface that take in large amounts of carbon dioxide. This program looks at how ocean systems regulate themselves and thus help maintain the planet's habitability.G

11:30 pm

Habitable Planet, The"Ecosystems"
Scientists from the Smithsonian Center for Tropical Research document the astounding abundance of diversity in tropical rainforests to discover why so many species coexist that are competing for the same resources. In North America, the Yellowstone Wolf Reintroduction project explores why removing just one species dramatically changed the distribution of plants and animals up and down the food web. D